Carrot Orange Soup
|Leek||1 Small, thinly sliced (White And Some Green)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Parsley sprigs||4 , chopped|
|Carrots||2 Large, sliced|
|Thyme leaves||1 Teaspoon|
|Butter/Rendered chicken fat||2 Tablespoon|
|Chicken stock||4 Cup (64 tbs)|
|Orange juice||2⁄3 Cup (10.67 tbs)|
|Sour cream||3 Tablespoon|
|Ground ginger||1⁄4 Teaspoon|
|Minced parsley||1 Tablespoon|
Lightly brown leek, onion, parsley, carrots and thyme in butter.
Add stock, bring to gentle boil, cover, lower heat and simmer 20 minutes or until carrots are soft.
Puree and reheat with orange juice, sour cream and seasonings.
Adjust to taste and garnish with dollops of sour cream and minced parsley.
Serving size: Complete recipe
Calories 923 Calories from Fat 409
% Daily Value*
Total Fat 46 g71.2%
Saturated Fat 23.9 g119.6%
Trans Fat 0 g
Cholesterol 116.7 mg38.9%
Sodium 1950.1 mg81.3%
Total Carbohydrates 99 g33%
Dietary Fiber 9.8 g39.2%
Sugars 46.4 g
Protein 32 g64%
Vitamin A 606.5% Vitamin C 254%
Calcium 31.6% Iron 49.8%
*Based on a 2000 Calorie diet